In our house carrots are always the go to side dish. Once again the table is ruled by my son's limited taste buds (not really). Carrots are just easy to make or just serve raw at any meal. I really can't think of a meat they do not go easily with. More often than not we serve them raw though. I however, especially during the winter like to cook them. Finding new and interesting ways to cook them is also easy. You can microwave them, boil them or bake them with oils, honey, garlic, brown sugar, any syrup and bam! You have a side dish. This is a recipe I can remember from when I was a child. I'm not sure if it was one of my grandmothers who made it or just on the table at family get togethers. I know it was there though. Simple quick and delicious.

Serves 4

Recipe:

2 Cups (320 g) Baby Carrots

1 TBSP Butter

2 TBSP Brown Sugar (packed)

1 tsp water (only for the microwave)

Salt and Pepper to taste

Microwave Directions:

In a microwave safe bowl, melt butter Add the brown sugar and stir Heat for 30 seconds Add Carrots and stir to coat Heat for 4 minutes Using a fork check for doneness, if it does not easily pierce with a fork heat for 2 more minutes

Stovetop:

Boil carrots until easily pierced with a fork (about 7 to 8 minutes) Drain well and set aside In the same pot melt the butter and brown sugar Once melted add the carrots and coat the carrots Cook on medium low for a few minutes

Oven:

Melt butter and brown sugar as above Toss carrots to coat Line a cookie sheet with parchment, lightly spray the parchment with oil Lay the carrots in a single layer Bake in the oven at 375 degrees F (190 C or 5 Gas Mark)

Steamer:

If you have a steamer, cook according to the directions on your steamer. When they are done, finish them off using the stove top directions but use a fry pan.

Optional: Sprinkle with dried Parsley after cooking or Lemon or Orange Zest. You can add Cinnamon to the first steps (1/2 tsp)

I hope you enjoyed this recipe. If you did, leave a comment below. I also have a YouTube channel where I feature many of my recipes. If you would like to check it out, click on this link: Bristlee One

Thank you for stopping by and remember, enjoy life. It's the one you have, Tammie